Low Carb & Sugar Free Devonshire Scones

mix dry ingredients in a large bowl, then add cubed butter and rub it between your fingers to create fine crumbs.
40 g lupin flour, 55 g fine almond flour, 40 g whey protein isolate, 1 tsp xanthan gum, 2 tsp baking powder, 50 g allulose, fine Himalayan pink salt, 40 g unsalted butter
combine double cream, water and vanilla extract together, and warm it all up a little (must be lukewarm, not hot).
65 g double cream, 65 g water, ½ tsp vanilla extract
create a well in the middle of the dry ingredients and pour in the liquid; mix using a fork first, then a spoon.
pre-heat oven to 160 °C static.
wearing food-safe disposable gloves, scoop the dough onto a silicone pastry mat dusted with a little coconut flour.
fine coconut flour
fold the dough 2-3 times, adding a sprinkle of coconut flour to your hands and dough as needed to stop it sticking, and shape into a sausage 4-5cm in diameter.
dip a sharp knife into the coconut flour and cut the sausage dough in half, then each half into 2 sections and each section into half, to obtain 8 equal slices.
place the sliced dough over a baking tray lined with non-stick parchment paper, or insert into the 60mm cylinders silicone mould I use, without pressing down.
(optional) brush milk (or cream+water) over the top of each scone.
a little milk of your choice (or cream+water) for glazing
bake for 15 minutes, until golden on top.
remove from oven, cool, slice, and serve with a dollop of keto-friendly jam (see post ˆ) and clotted cream/whipped cream.